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Pumpkin Pie Overnight Oats

Servings: 2 Prep time: 5 mins. Ready In: 6 hrs.


  • 2/3 cup unsweetened almond milk

  • 1/2 cup pumpkin puree

  • 1 Tbsp almond butter

  • 1 Tbsp chia seeds

  • 1 1⁄2 Tbsp maple syrup

  • 1 tsp pumpkin pie spice

  • 1 tsp vanilla extract

  • 2/3 cup rolled oats

  • 1/4 cup pecans, chopped and lightly toasted


  1. To a bowl add almond milk, pumpkin purée, almond butter, chia seeds, maple syrup, pumpkin pie spice, and vanilla and stir with a spoon to combine. Add oats and stir until combined.

  2. Divide mixture into 2 containers and let sit in the refrigerator overnight, or for at least 6 hours.

  3. When ready to eat, add toasted pecans. Top off with some almond milk if you want to thin out the mixture.

Tip: If you prefer warm oats, simply add a splash of almond milk and microwave until warm.

  • Overnight oats are a great breakfast to meal prep ahead of time. They will last in the fridge for up to 5 days.

  • To make this recipe sugar free, substitute 1-2 Tbsp monk fruit for maple syrup.

  • You can swap almond milk for any other unsweetened milk.

Pumpkin Pie Overnight Oats_RENEW
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